Increasing lean, sustainable protein is featured in recommendations
February 23, 2015
The Dietary Guidelines scientific advisory committee once again finds plant-based protein foods, such as soyfoods, offer meal options that are low in saturated fat, cholesterol free and nutrient packed. The just-released Scientific Report of the 2015 Dietary Guidelines Advisory Committee (DGAC) highlights dietary patterns that promote health, provide key nutrients and are sustainable.
The USDA’s 2010 Dietary Guidelines for Americans urges the U.S. population to reduce sodium consumption. However, concerns over sodium and its relation to hypertension can be found in Latin America, as well.
Sodium remains firmly on the radar of health advocates. In January, the American Heart Association (AHA) issued what it termed a “call to action for the public, health professionals, the food industry and the government to intensify efforts to reduce the amount of sodium (salt) Americans consume daily.”
The U.S.’s 2010 Dietary Guidelines for Americans includes, among other recommendations, a reduction in sodium intake. Cargill has a range of solutions that can be used to reduce sodium content in foods and beverages.
Researchers from the USDA's Economic Research Service found a 20% tax on caloric sweetened beverages could reduce consumption, calorie intake and body weight, even after accounting for increased consumption of alternative beverages.
Proponents of nutrigenomics maintain that understanding one’s genetic make up provides for more accurate dietary guidance. Here’s a look at an emerging science that already has made significant advances.